Simple Homemade Vegan Pumpkin Ravioli
Okay, so I know “simple” and “homemade ravioli” is a little bit of an exaggeration- ultimately, any time you start making your own pasta you’ve committed to doing some work for that meal. But as far as ravioli goes, this one is pretty simple. And in keeping with my fall pumpkin theme, these vegan pumpkin ravioli are savory pumpkin to the max. Pumpkin, with cheesy nutritional yeast and delicious garlicky notes, these simple, homemade vegan pumpkin ravioli taste amazing in melted butter with fried sage, but could also taste delicious with a simple cashew cream sauce, or your favorite tomato sauce. Better yet, these pockets of delightful pumpkinness freeze well, and can easily be made in advance and pulled out on a week night when making your own pasta just isn’t as realistic.
Click here for a print-friendly recipe.
It’s fall, and I’ve been on a little bit of a pumpkin kick. Last year I covered savory pumpkin muffins and a Thanksgiving inspired pumpkin, pineapple and pecan upside-down cake. I started this year off with pumpkin spice granola and am happy to match that sweet recipe with a savory one. It’s all about balance. As I mentioned above, one of my favorite things about this vegan pumpkin ravioli recipe is that it can easily be frozen and eaten later. To do this, freeze your ravioli in a single layer on a baking sheet, covered with wax paper or a silicone mat. After they’re frozen through (it should only take 30 minutes or so) you can plop them all in a freezer bag until you’re ready to eat. Once you’re ready for them, no need to defrost. They’ll take a little longer than the fresh ones, but after a few minutes in boiling water they’ll be good to go.
While ravioli can be made without specialized tools, just using a rolling pin, there are some relatively inexpensive pieces you can get that will make your life much easier. The first is a pasta maker, which is essentially a quick and easy way to get thin, uniform pasta dough. Again, you can do the same thing with a rolling pin, but a pasta machine will make it a lot quicker and easier. In my opinion, this is a tool worth getting- you can use a pasta maker to help roll all sorts of different noodles– the one I’ve shared here is very similar to the one I own, and comes with an attachment for spaghetti and fettuccine noodles.
The other tool I use when making ravioli is a ravioli press. This is more specialized, so if you don’t plan on ever making ravioli again it’s probably not worth investing in (although you can often find a second-hand one in thrift stores). The trick to using one of these successfully is in keeping the pieces floured or sprayed with oil at all times. It works by laying your first piece of rolled dough across the metal plate. You then use the plastic piece (called a dimpler) to gently press down on the plate. This gives you an indentation and a guide where to place your fillings. Fill and drape a second piece of dough on top. Then simply use a rolling pin to roll over the dough- it will press the dough over the sharp metal edges of the plate, sealing the ravioli and cutting them all in one.
Simple Homemade Vegan Pumpkin Ravioli
Ingredients
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tbsp. olive oil
- ¾-1 cup water
- 1 can pumpkin puree
- 1 tsp. salt
- 1 tsp. dried sage
- 1 clove garlic, finely minced
- ¼ cup nutritional yeast
Instructions
- Begin by making your pasta. Whisk together the flour and salt. Next add the oil and ¾ cup water, and combine. Add a little more water if necessary, but ultimately you want a fairly tough, dry dough. Knead the dough for 5 minutes, before setting aside to let rest for at least 20 minutes.
- While the dough is resting, you can make your filling. Simply combine all the ingredients in a large bowl and mix well. Set aside.
- Now assemble your pasta. Divide the dough into four even pieces, and divide each of those pieces in half (giving you 8 pieces total). If you’re using one, spray your ravioli tray and dimpler with non-stick spray or dust with flour (if not, simply dust an area of your counter with flour). Run the pasta through your pasta machine, first on the “0” setting, and continuing up until the 5 setting. Lay the strip across your ravioli plate (or on the counter, if not using). Use the dimpler to press an indentation in the sheet and fill each with around 1 tsp. filling (if not using a ravioli press, place 1 tsp. of filling in two rows of 5). Roll your second piece of dough as you did the first and lay it on top of the first. Use a rolling pin to roll over the ravioli plate, pushing down to cut the ravioli from each other (without a ravioli press, push gently around the filling and use a knife to cut the ravioli from each other). Repeat with the other three set of ravioli.
- To cook immediately, boil water and cook for about 15 seconds after the ravioli start to float. To freeze, set single layer on a silicone mat and leave for half an hour before placing in a freezer bag. To cook later, simply place in boiling water for around 3-4 minutes.
Click here for a print-friendly recipe.
Let’s hear from you…
- Do you like freezer-friendly recipes, like these vegan pumpkin ravioli, or do you prefer to make simpler meals from scratch every night?
- Do you think pumpkin tastes better in sweet or savory dishes?
- How many of these little ornamental squashes and pumpkins are too many?
Share your thoughts with us in the comments below!
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I love your photography! The recipe looks simple and the end result looks divine, its made me very hungry reading this post…
Thanks Paul! Your kind words are very much appreciated.
This looks and sounds like the perfect fall dinner…pumpkin & pasta…YUM!
Thanks Nicole! We find a little pumpkin tends to put us in the Autumn mood 🍁
Looks and sounds delicious! Pumpkin, nooch and garlic is the perfect, savory combo for ravioli!
Thanks Lauren! We do love a savory pumpkin dish
This looks amazing – I love making homemade ravioli. I really want to get one of those ravioli presses – I think I’ll order one soon.
Thanks Stephanie! You should try one out, there a neat little tool
I just got the pasta attachment to my kitchen aid. I’m giving this recipe a go!
How fun! I have a standalone pasta maker, but with space running short getting an attachment for my mixer might be a better idea!
Looks so easy and delicious
Thank you! It’s one of our favorites
Val…These pumpkin raviolis would be so much simpler if you would make a very large batch, freeze them and sell them. I would buy a case!
I love that idea! Maybe one day… 😄
I’m planning on making these but what size can of pumpkin purée?
Well that needs updating! A 15oz can is what you’re going to need. Let us know how they work out for you!
Wonderful. Thank you! I’m going to make them tonight so I will send you an update!
I made them for dinner tonight and they were amazing! I don’t have any pictures to add because they didn’t come out the prettiest only because I had my eight month old son in tow and time was of the essence! Haha! My husband, my son, and me loved them! Well definitely be making these again soon!
My grammar in that last post! Ugh! Again, writing while trying to keep up with a very mobile 8 month old. Haha!
Fantastic! I’m so glad you liked them, and also super impressed- who manages to make their own pasta with a toddler in tow?!?
Someone who’s been stuck in her house since before her toddler was born because of covid! Gotta break up the monotony sometimes. Haven’t been to a restaurant either and I just wanted something special!